Raspberry tart
You only need 45 minutes to prepare the raspberry tart, as beautiful as good!
1. Cut the butter into small pieces in a bowl. Add the icing sugar, almond powder and flour. Work with your fingertips until a sandy texture. Then stir in egg yolks and 4 tablespoons of water and knead by hand until a smooth dough.
2. Shape into a ball, wrap in cling film and place in the freezer for 15 minutes.
3. Preheat the oven to th. 7-210°C. On a floured surface, roll out the dough to a thickness of 8 mm. Prick with a fork. Garnish with a mold buttered and floured the tart. Bake for 10 minutes then reduce the oven temperature to th. 6-180°C. and bake for 15 minutes.
4. Remove the tart shell from the oven and let cool before unmolding. Transfer on a plate. Spread a layer of pastry cream and arrange the raspberries on top. Sprinkle with icing sugar and serve.
Photo credit: Sucré Salé
